Yummy Yummy: Taco Chicken

I can't not blog about the amazingness that is TACO CHICKEN.

We decided to try out a new recipe a few nights ago, because we have like 5 things that we actually make... so we decided it was time for something new.

It's a recipe stolen from Our Best Bites... such a magical blog/cookbook/lady baker team. Look them up!

This recipe is seriously great. You can let it marinate while your at work, school, taking the kids to the park, going to a star trek convention, whatever, come home, rub on the spices, whack it on the grill and bam, yummy dinner is served.

The chicken was so juicy and spicy - in a yummy, hot way, not a burn-your-tongue-off way. 

Samuel made some mexican rice and corn to go along with it - beautiful. & it was also super easy.

Ours...

Our Best Bites'....

Okay. Theirs looks a little yummier. 

Well, do you wanna know how to make it or what?

So first, put the (defrosted) chicken piece (breast, thigh, whatever your preference) in a little sandwich bag, or in a little tupperware tub - something the chicken can sit in and marinate.

Throw in a couple of splashes of red wine vinegar and lime juice. 

As much as you see fit.

Finely chop a little garlic and throw that in too. 

Mix it all in good and let it marinate for 4 hours. 

Okay. So it says 4 -8 hours... we did it for an hour because we hadn't prepared enough time ahead, and it was still juicy as heck. So I can only imagine the amazingness after having it marinating for 4 hours. 

In prep for the next step, in a small bowl mix 1 tsp. of chili powder, 1/2 a tsp. of kumin (we skipped this as we didn't have that handy... who in college buys kumin?), 1/2 tsp. of salt and 1/2 tsp. of pepper. 

When it is time, take out the chicken, roll it in the spices (less is more - trust me) and throw it on the grill.

Okay, we don't have access to an outdoor grill, so we used our little George Foreman and it came out great.

The recipe says you could also use the broiler in your oven. 

Grill for 7 minutes on either side and voila!

Splash some lime juice on the final product and chow down pal!

To accompany ours, Samuel made his version of mexican rice. 

Quick rundown: fry the rice til browned, then boil in the saucepan by adding a cup of water (or however much the directions tell you) and throw in a little tomato sauce - as in actual sauce not ketchup, ew. We buy the sauce that is mexicano-fied already and is spicy, that works best. The tin literally says: Tomato Sauce, Mexican Style. I think we've used like enchilada sauce before too. Anyways. Let the rice boil in that little concoction until it is cooked through. 

Well, thanks for letting me do that.

Now go and cook up a storm my friends.

You will not regret it.

Taco Chicken
Recipe by OurBestBites.com

1 lb. chicken breasts or thighs (I can tell you right now that I’m a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt

1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.